Pumpkin Dump Cake Recipe

If you love the cozy flavors of fall but need a dessert that doesn’t require a ton of fuss, this Pumpkin Dump Cake Recipe is going to become your new best friend. I absolutely love how this turns out—rich, tender pumpkin filling layered under a sweet, crispy cake topping with buttery pecans on top. It’s one of those recipes that looks impressive but is seriously simple to throw together, making it perfect for busy weeknights or last-minute gatherings.

What makes this Pumpkin Dump Cake Recipe stand out is just how buttery and comforting it is, without needing a mixer or even a separate crust. When I first tried this, I thought “dump cake” couldn’t taste this good, but it absolutely does! You’ll find that this dessert is just right for cooler evenings, and I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the spices and sweetness.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Dump Cake Recipe works seamlessly to build layers of flavor and texture. Look for good-quality pumpkin puree and fresh spices to really make your dessert sing.

• Pure pumpkin puree: Canned is fine—just make sure it’s not pumpkin pie filling, which is sweetened and spiced already.
• Sugar: Granulated sugar helps balance the earthiness of the pumpkin.
• Pumpkin spice seasoning: You can use a pre-mixed blend or make your own with cinnamon, nutmeg, ginger, and cloves.
• Eggs: They give structure and richness to the custardy pumpkin layer.
• Evaporated milk: Adds creamy depth without the extra water found in regular milk.
• Pure vanilla extract: A splash brings out the warm spices beautifully.
• Yellow cake mix: The dry cake mix forms the crispy, sweet topping—a true “dump cake” secret weapon.
• Chopped pecans: For crunch and toasty nuttiness that complements the pumpkin.
• Butter: Cut into slices so it melts evenly over the top and creates that lovely golden crust.

Variations

I love how flexible this Pumpkin Dump Cake Recipe is. Sometimes I swap pecans for walnuts or add a handful of chocolate chips for a fun twist. Feel free to personalize it with what you have on hand!

• Nut swaps: Walnuts or sliced almonds work great, especially if you want a milder crunch.
• Gluten-free: Use a gluten-free yellow cake mix to keep this dessert accessible for more diets.
• Spice it up: Add extra cinnamon or a pinch of cayenne for a subtle heat that’ll surprise your guests.
• Sweetener alternatives: Swap regular sugar for coconut sugar or maple syrup (reduce liquid slightly if adding syrup).

How to Make Pumpkin Dump Cake Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish well—don’t skip this step, or the edges will stick. I like to use butter for greasing because it adds a subtle flavor that complements the pumpkin.

Step 2: Mix the Pumpkin Layer

In a large bowl, whisk together the pumpkin puree, sugar, pumpkin spice, eggs, evaporated milk, and vanilla extract until smooth. This layer is basically the custardy base, and getting it well mixed helps everything bake evenly. I discovered early on that whisking thoroughly keeps the texture silky instead of lumpy.

Step 3: Assemble the Cake

Pour the pumpkin mixture into your prepared pan, then evenly sprinkle the dry yellow cake mix over the top—no stirring needed! Next, spread the chopped pecans to cover the cake mix. Finally, dot the sliced butter evenly over everything. This step is key for that crisp, golden crust, so slice the butter thin and try to space it out for even melt.

Step 4: Bake and Cool

Bake the cake at 350°F for about 60 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbly. I always keep an eye on the final 10 minutes to make sure it doesn’t overbrown. Let it cool for at least 10 minutes before serving—warm but not too hot is perfect.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I love topping mine with a scoop of vanilla ice cream or some freshly whipped cream—that cool creaminess against the warm, spiced pumpkin is just heavenly. Sometimes I sprinkle a little extra cinnamon or drizzle caramel sauce for an extra special touch.

Side Dishes

This Pumpkin Dump Cake Recipe pairs fantastically with a hot cup of coffee or chai tea. If you’re serving it at a fall party, a side of spiced nuts or soft cheddar cheese slices offers a fun contrast.

Creative Ways to Present

For holidays or special occasions, I like to serve this cake in individual ramekins with a pecan halve on top and a dusting of cinnamon sugar. It’s an easy way to make a humble dump cake feel extra festive and personalized.

Make Ahead and Storage

Storing Leftovers

I store any leftover Pumpkin Dump Cake in an airtight container in the fridge for up to 4 days. It actually tastes great chilled or at room temperature, though I recommend reheating for best texture.

Freezing

You can freeze this cake for up to 2 months. I usually cut it into servings first, wrap each piece tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the microwave for about 30-45 seconds or warm them in a preheated 350°F oven for 10-15 minutes. This brings back the lovely crisp topping while keeping the pumpkin layer soft and creamy.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe has become one of my absolute favorites because it’s warm, comforting, and so simple to make. It’s the kind of dessert that somehow tastes like you worked all day on it, when really it just needs a few common ingredients and a bit of time in the oven. I really encourage you to try it this season, whether it’s for family dinners, potlucks, or just a cozy treat on a chilly night. Trust me, once you do, it’ll be on your regular rotation too!

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